Baileys Cheesecake No Bake
Serves 14
30 mins prep
540 mins Chill Time
30 mins total
This no bake Baileys cheesecake is ultra creamy, packed with loads of milky coffee flavour, and has a crunchy oreo crust. It has a Baileys infused chocolate ganache and fluffy whipped cream on top. To stabilize, it has white chocolate (no gelatin here) which really complements the milky creamy flavour without standing out. It’s the perfect boozy make ahead cheesecake for the holidays or a celebration!
Crust
Cheesecake
Ganache
Assembly
Crust
Combine oreo crumbs, melted butter, and salt. Stir until even. Pour into 9” round nonstick spring-form cake pan. Pack it into the bottom tightly with the flat bottom of a glass. Set aside.
oreo cookies
tbsp unsalted butter
tsp sea salt
Cheesecake
Dissolve coffee powder in boiling water and set aside until later.
tbsp instant coffee powder
tbsp water
Bring a saucepan filled with 2” of water to a simmer. Find a heat safe bowl that fits on top of the saucepan without touching the water. Melt chopped white chocolate in the bowl on top of the simmering water. Stir frequently and take off the heat as soon as it’s melted. Let cool to room temperature.
oz white chocolate
Beat cream (by hand with a whisk or in a stand mixer) until stiff peaks. Set aside in the fridge until ready to use.
cup heavy whipping cream
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until completely smooth. Gradually pour in the Baileys in three additions, beating well and scraping down the sides in between each addition.
oz cream cheese
cup powdered sugar
tbsp pure vanilla extract
cup Baileys liquor
Gently fold melted white chocolate into the cream cheese mixture with a spatula (by hand).
Gently fold in the whipped cream by hand. Stop folding as soon as you stop seeing streaks of cream.
Scoop half of the cheesecake mixture on top of the prepared crust. Smooth out the top. Add the dissolved coffee into the remaining half of the cheesecake mixture and gently fold just until even.
Scoop the remaining cheesecake mixture into the cake pan and smooth out the top. Cover and refrigerate overnight (for at least 9 hours).
Ganache
The day of serving, Bring heavy cream and Baileys to a simmer in a pot. While the cream is heating, place chocolate chips into a heat safe bowl.
cup heavy whipping cream
cup semisweet chocolate chips
tbsp Baileys liquor
Pour hot cream over the chocolate, cover, and let sit for 8 minutes. Whisk together until completely smooth and let cool completely before topping.
Assembly
Carefully run a thin spatula or knife around the edge of the cheesecake to help release it. Unlatch the ring slowly to release the cheesecake.
Spread cooled ganache over the chilled and set cheesecake.
Beat together cream, sugar, and vanilla until stiff peaks. Place into a piping bag fitted with a piping top. Pipe a rope of frosting all around the cheesecake. Alternatively, spread the whipped cream on top with a spatula.
cup heavy whipping cream
cup powdered sugar
tsp pure vanilla extract
Sprinkle roasted coffee beans and chocolate curls over the whipped cream. Refrigerate until ready to serve, or serve right away.
tbsp roasted coffee beans
tbsp chocolate curls